Trader Joe’s Cookie Butter. Have you heard of it? Cookies in spreadable form…!
Cookie Butter is basically the TJs version of Biscoff spread. After seeing it on the blog world quite a bit and loving the adorable little jar + packaging*, I knew I had to buy it myself. *I’m a sucker for a cute outfit.
So what’s this cookie butter stuff like? It is pretty sweet and has the consistency of peanut butter, bakes the same as peanut butter, and is as addicting as peanut butter… peanut butter must be jealous. Cookie Butter tastes like the baby of a gingerbread cookie and a graham cracker. Pairs well with pretzel sticks, bananas, toast, apple slices, and spoons. And after several spoonfuls, I tried to collect myself and actually USE it in a recipe.
Let’s talk granola bars. I like granola bars. They are quick, easy, and make me feel like I’m being good. However, they are usually overpriced, loaded with preservatives and gunk I can’t pronounce, and leave me hungry. And with the amount of sugar and “fluff” some companies pump into their packaged granola bars, you wonder why they aren’t just marketed as candy bars instead…?! Candy bars with some oats thrown in. Who are you trying to fool? 😉
It’s taken me some time to find the perfect granola bar recipe. And I think finally I’ve got it. Chewy, soft, wholesome, and healthy. Not to mention, so easy – they take less than 30 minutes to whip up! That’s my kind of recipe. And they taste just like chewy oatmeal chocolate chip cookies. Snacktime just got a whole lot sweeter.
Homemade granola bars will always win my book. 😉
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PinDescription
Chocolate chip cookie granola bars are chewy, soft, wholesome, and healthy!
Ingredients
- 3/4 cup Trader Joe’s Cookie Butter or Biscoff Spread*
- 2 Tablespoons coconut oil
- 1/3 cup honey or maple syrup*
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1/4 cup packed light brown sugar
- 3/4 teaspoon salt
- 2/3 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Spray a 8×8 baking pan with nonstick spray. Set aside.
- In a small bowl, melt the cookie butter and coconut oil for about 1 minute in the microwave. Stir until combined and smooth. Melt for longer if needed. In a large bowl, beat the melted cookie butter/oil mixture, honey (or maple syrup if you are using it instead), egg, and vanilla until completely combined. Add in the oats, brown sugar, and salt. Mix well. Slowly stir in chocolate chips. The batter will be sticky.
- Transfer to the prepared baking pan and press down, making sure the surface is flat and even. Bake 21-24 minutes or until set and edges are lightly browned. Allow to cool completely before cutting into squares.
Notes
- Make Ahead & Freezing Instructions: Bars stay fresh at room temperature for up to 7 days. Bars freeze well, up to 2 months.
- Cookie Butter: You can substitute for almond butter or any nut butter of your choice. The bars may not have the same chocolate chip cookie taste though.
- Sweetener: I used sugar free maple syrup, but feel free to use honey or regular maple syrup. I’ve tried it with both and they taste exactly the same.
- Add-Ins: Try using different add-ins, like nuts or dried fruits (up to 2/3 cup total). These granola bars are highly adaptable.
Keywords: chocolate chip cookie granola bars
Sally, what can I do with it if it came out dry? I wasn’t sure what consistency I was looking for when adding oats, and I either added too many or cooked it a moment too long. They taste good but are too crumbly. : (
Hi Jen! A precise 3 cups of oats is what you’ll need. And overbaking them will definitely result in a crumbly texture. Try adding a little more coconut oil, too – that will help moisten things up.
The granola bars were fabulous!! The whole family loved them and I especially loved the alternative for a main dish for lunch. Going to try these with craisins next.
These granola bars are amazing! Thank you so much for a great recipe. I will be making them for a bake sale I am participating in. Any other recommendations that are great for bake sales? Thank you!
Hey Mallory! These brownies would be great at a bake sale: https://sallysbakingaddiction.com/2014/05/09/peanut-butter-stuffed-brownies/
Or these too: https://sallysbakingaddiction.com/2013/06/20/smore-cookie-bars/
These were insanely good! I used white chocolate and craisins for my daughter. She and her siblings loved them. They are not going to last long at this house.
Hey there! These look delicious. I am curious, have you made them with honey and how do they taste in comparison to corn syrup. Also, do you keep them at room temperature, or store in the frig? Thanks so much.
Hi Kelsey – the storing info is found under the recipe title. And I use both honey and maple syrup to make these, depending what I have. I can’t really notice a difference in taste.
Hi!! Can you double this recipe for a 9×13 size pan??
Yep! I’m unsure of the bake time.
I made these last week, ate them all, and am making another batch today. These are so insanely good! Thank you Sally for another great recipe!!!
I haven’t tried the (famous) Trader Joe’s cookie butter despite being a regular TJ’s shopper, but I think it’s brilliant that you use it here– what a great alternative to peanut butter for folks who are allergic to nuts! Store-bought granola bars are pretty gross, but these look very good. Definitely a good item to make at home yourself.
Hi, an Aussie here, can I use quick oats?
Thanks for sharing this recipe! It worked well, but I thought I would mention to others that I did not care for the combination of chocolate with the cinnamon flavor from the cookie butter. This is just a personal preference- to me, they clashed. My husband does not agree though 🙂 if I made this again, I would use dried fruit like raisins or cranberries instead of chocolate chips. It’s not bad, but every time I bite into it I am just wishing that they were peanut butter chocolate bars instead 😉
Is it possible to leave out the Cookie butter and just use regular butter
Hi Ashley! I don’t recommend replacing with butter. I recommend replacing with a nut butter like almond or peanut.
Hi Sally! Here your #1 argentinean fan. So… I made these (my version) to add variety to my daughter’s snack time, since she doesn’t love nuts but she would eat anything with choc chips. I used chocolate chunks+chips, sliced almonds, peanut butter.
I hate store bought bars, they are tasteless. But these… we loved. Thank you again!
I’ve made this recipe countless times, and it’s always a win at my house!
★★★★★